This roasted chicken won't dry out

The curse of roasted chicken is how easily is dries out. So we decided to create a roasted chicken recipe that all but guarantees moist, tender results.Herb-brined chicken thighs1/4 cup kosher salt1 teaspoon cracked black pepper1 cup water1 cup ice2 cups apple juice4 sprigs fresh thyme4 sprigs fresh rosemary4 sprigs fresh savory3 cloves garlic, roughly chopped2 pounds bone-in chicken thighs, skin removed1/2 cup chopped walnuts1/2 cup panko breadcrumbs1/4 cup mayonnaise1/2 teaspoon ground corianderZest of half an orangeIn a small saucepan over high heat, combine the salt, pepper and water. Bring to a boil, stirring to dissolve the salt. Remove from the heat and add the ice. Stir in the apple juice.Bruise the thyme, rosemary and savory by placing them a cutting board and hitting them with the back side of a chef's knife or a meat mallet. In a zip-close plastic bag, combine the liquid mixture with the bruised herbs and the garlic. Add the chicken thighs to the bag and squish around to cover in the brine. Refrigerate for 3 to 5 hours.When ready to cook, heat the oven to 450 degrees.Remove the chicken from the brine and discard the brine. Use paper towels to pat the chicken thighs dry, then arrange them on a rimmed baking sheet.In a small bowl, combine the walnuts and breadcrumbs. In another small bowl, combine the mayonnaise, coriander and orange zest. Brush the mayonnaise mixture over the surface of each chicken thigh. Pat some of the walnut mixture evenly over the top of each thigh.Bake for 20 minutes, or until golden brown and 170 degrees at the center.Makes 8 servings.

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.